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    Gnocchi with Tomato Sauce


    Egg, Asparagus, Mustard, Garlic Vinegar
    2Bunches of asparagus, pared, tough ends trimmed2
    2Egg yolks2
    1 tspDijon mustard5 mL
    4 tbspPASTENE Garlic Vinegar60 mL
    1 tbspFresh parsley, chopped15 mL
    ⅔ cupPASTANE Extra Virgin Olivie Oil150 mL
    ⅓ cupPASTANE Roasted Peppers, chopped75 mL
    ¼ cupPASTANE Grated Parmesan Cheese salt and pepper60 mL


    This recipe is a family staple shared by Chef Michael Simon.

    • Place asparagus in boiling salted water and cook 7 minutes or until tender. Cool under cold running water, drain, and arrange on serving platter.
    • Mix egg yolks, mustard, vinegar, parsley, and anchovies in a medium bowl. Add oil in thin stream, whisking constantly. Season to taste with salt and pepper and pour over asparagus. Garnish with chopped roasted peppers. Sprinkle with cheese if desired and serve.

    Product Used

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